Carnitas Mexican Pork My Way Crock Pot
Discover the ultimate slow-cooked comfort food with this "Carnitas Mexican Pork My Way Crock Pot" recipe, a vibrant twist on the classic Mexican dish. Tender chunks of pork shoulder are infused with the bold flavors of freshly squeezed orange and lime juices, fragrant garlic, smoky paprika, and a medley of spices, all simmered to perfection in your crock pot. In just 20 minutes of prep time, let your slow cooker do the magic, producing melt-in-your-mouth pork that’s as juicy as it is flavorful. For an irresistible finish, crisp up the shredded pork in a skillet to achieve that signature golden edge. Perfect for tacos, burrito bowls, or nachos, this versatile recipe delivers restaurant-quality carnitas that will elevate any Mexican-inspired meal. Easy to make, rich in flavor, and perfect for feeding a crowd, it’s a go-to for your next taco night!
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (boneless or bone-in)
- 1 cup Orange juice (freshly squeezed)
- 2 tablespoons Lime juice (freshly squeezed)
- 4 units Garlic cloves (minced)
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 2 units Bay leaves
- 1 large White onion (sliced)
- 2 tablespoons Vegetable or olive oil
- 0.5 cup Water
Instructions
Trim any excess fat from the pork shoulder and cut the meat into large chunks (about 3-4 inches wide).
In a small bowl, mix together the ground cumin, dried oregano, salt, black pepper, and smoked paprika. Rub this spice mixture all over the pork chunks to evenly coat.
Place the sliced white onion at the bottom of the crock pot to create a bed for the pork.
Add the seasoned pork chunks on top of the onions, spreading them evenly.
In a mixing bowl or measuring cup, combine the orange juice, lime juice, minced garlic, and vegetable or olive oil. Pour this mixture over the pork.
Tuck the bay leaves into the crock pot, then add the water to prevent the pork from drying out while cooking.
Cover the crock pot with its lid and set it to cook on LOW for 8 hours (or HIGH for 4-5 hours). The pork should be tender and easily pull apart with a fork when done.
Once the pork is cooked, remove it from the crock pot and use two forks to shred the meat into bite-sized pieces. Discard the bay leaves.
Optional: For crispy carnitas, heat a large skillet over medium-high heat. Add a drizzle of oil and sear the shredded pork in batches until the edges are crispy, about 2-3 minutes per side.
Serve the carnitas in warm tortillas for tacos, on rice for burrito bowls, or in your favorite Mexican-inspired dish. Garnish with fresh cilantro, diced onions, or a squeeze of lime if desired.
Nutrition Facts
Calories |
5029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.1 g | 504% | |
| Saturated Fat | 131.2 g | 656% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 6019 mg | 262% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 29.1 g | ||
| Protein | 332.8 g | 666% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 5930 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
